Ingredients with Measurements:
- 4 cups of water
- 2 cups of dashi stock
- 1/2 cup of soy sauce
- 1/4 cup of sake
- 1/4 cup of mirin
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- 1/2 cup of sliced carrots
- 1/2 cup of sliced daikon radish
- 1/2 cup of sliced burdock root
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced maitake mushrooms
- 1/2 cup of sliced onion
- 1/2 cup of sliced leek
- 1/2 cup of sliced tofu
- 1/2 cup of sliced konnyaku
- 1/2 cup of sliced aburaage
- 1/4 cup of chopped green onion
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot, combine water, dashi stock, soy sauce, sake, mirin, sugar, and salt. Bring to a boil over high heat.
2. Add sliced carrots, daikon radish, burdock root, shiitake mushrooms, maitake mushrooms, onion, and leek. Reduce heat to medium and simmer for 10 minutes.
3. Add sliced tofu, konnyaku, and aburaage. Simmer for another 5 minutes.
4. Add chopped green onion and cilantro. Stir well.
5. Serve hot in individual bowls.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling temperature for the soup
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Total fat: 2g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 2000mg
Total carbohydrate: 30g
Dietary fiber: 5g
Total sugars: 10g
Protein: 10g
Substitutions for ingredients:
- Instead of dashi stock, you can use vegetable stock or chicken stock.
- Instead of maitake mushrooms, you can use shimeji mushrooms or enoki mushrooms.
- Instead of konnyaku, you can use shirataki noodles or udon noodles.
- Instead of aburaage, you can use fried tofu or tempeh.
Variations:
- You can add other vegetables such as cabbage, spinach, or kale.
- You can add protein such as chicken, pork, or beef.
- You can add noodles such as soba noodles or ramen noodles.
Tips and tricks:
- You can adjust the amount of soy sauce, sake, mirin, and sugar to your liking.
- You can add more water or stock if the soup is too thick.
- You can garnish with sesame seeds or chili flakes.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
- Serve the soup in individual bowls with a spoon and chopsticks.
- Garnish with green onion, cilantro, sesame seeds, or chili flakes.
Garnishes:
- Green onion
- Cilantro
- Sesame seeds
- Chili flakes
Pairings:
- Steamed rice
- Pickled vegetables
- Grilled fish or meat
Suggested side dishes:
- Edamame
- Gyoza
- Tempura
Troubleshooting advice:
- If the soup is too salty, add more water or stock.
- If the soup is too sweet, add more soy sauce or salt.
Food safety advice:
- Make sure to wash all vegetables and mushrooms thoroughly before slicing.
- Make sure to cook the soup until all ingredients are fully cooked.
Food history:
- Kenchin-jiru is a traditional Japanese soup that originated in Zen Buddhist temples.
- It is a vegetarian soup that is made with root vegetables and mushrooms.
Flavor profiles:
- Savory
- Umami
- Sweet
- Salty
Serving suggestions:
- Serve hot as a main dish or a side dish.
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Region: Japanese